Clos du Chapitre Aloxe-Corton 1er Cru 1993
This 1993 Clos du Chapitre Aloxe-Corton 1er Cru is a red wine produced by Champy Père & Cie, operating as négociants éleveurs in Beaune. The wine originates from the historic village appellation of Aloxe-Corton, located in the northern part of the Côte de Beaune at the foot of the Montagne de Corton. The 1993 vintage achieved a score of 85 points and is characterized by a good structure and a classic style.
Aloxe-Corton borders the renowned Grands Crus of Corton and Corton-Charlemagne and contains 14 Premier Cru climats, including the Clos du Chapitre vineyard. The vines are cultivated at altitudes between 200 and 300 meters on reddish-brown soils rich in limestone debris, potassium, and phosphoric acid. This appellation is part of the broader Burgundy region in eastern France, an area shaped by medieval monks who meticulously mapped its countless terroirs.
The wine is made from Pinot Noir, a blue grape variety that dominates the red wine production in this part of Burgundy. The limestone soils of the region provide an ideal foundation for Pinot Noir, which is also widely grown in areas such as Champagne, Germany, Oregon, and California. Burgundy's fine-meshed system of climats has turned the expression of this grape's terroir into an art form.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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